Oven Roasted Potatoes Recipe
Of all the options for vegetable side dishes, potatoes are one of the most popular (and my personal FAVORITE). This is because they are so comforting, soft, fluffy, and taste amazing with everything. They taste fantastic with different seasoning, sauces, and meats from beef and lamb to poultry and fish.
Potatoes really are a blank slate that’s perfect for adding different flavors! I like to keep my potatoes simple because I like the potato flavor. So I keep the seasoning to just salt and pepper with a finishing butter in this recipe as well as my fingerling potatoes recipe.
Which Potatoes Are Best For Roasting?
Generally, medium starch potatoes with thin skin, like Yukon Gold will give you the best results. They stay together well under the high oven heat and will have soft and creamy centers and crispy skin.
Russet potatoes (Idaho potatoes) is another good choice for roasted potatoes, but they tend to fall apart more easily. These potatoes are actually best for mashed potatoes rather than roasted.
Varieties like New and Red potatoes are considered waxy, and they are not our first choice for roasting.
How To Make Roasted Potatoes
- Use a vegetable scrubber and cold tap water wash potatoes first.
- Cut each potato in half, trying your best to keep them as close in size as possible. If there are any unusually large ones, you can cut them into fourths. Even size with ensure even cooking so you don’t end up with undercooked potatoes.
- Place the cut potatoes into a large bowl and rinse them quickly under cold running water. Then pat them dry to remove excess moisture.
- In a dry mixing bowl, combine potatoes with oil and seasoning and toss them gently to coat.
- Arrange the potatoes in one even layer on the parchment paper lined baking sheet. Be careful not to overcrowd them. Flip them cut side down for the first half of cooking.
- Cook at 425°F for 30-40 minutes, depending on the size of the largest potato pieces. Use a fork to test for doneness.
- Melt butter and mix it with pressed garlic and parsley, and stir to combine.
- When the potatoes are finished roasting, toss them with butter mixture while they are still hot.
Lyuba’s Tips For Crispy Roasted Potatoes
These are my top, quick, and easy tips for the best way to achieve the crispiness of potatoes:
- use a dark sheet pan.
- roasting requires higher heat and that brings that crispy skin (in this case 425°F is perfect).
- dry potatoes well, excess moisture will hinder roasting.
- place potatoes cut-side down for the first 20-25 minutes.
- use enough oil on potatoes and if not using parchment paper, grease the baking sheet as well.
- don’t overcrowd the pan, spread the potatoes in one layer with space in between (use larger baking sheet if needed),
More Seasoning Options
I believe that it’s best to keep the seasoning on potatoes light and let potato flavor shine enhanced with a little salt, pepper, and garlic. Herbs are also a nice and light addition to potatoes. But there are plenty of other seasonings you can add to the melted butter or potatoes themselves. Here are a few ideas:
- Tarragon and lemon juice – These flavors go really well with fish and seafood.
- Chili powder and lime juice – This would make the perfect side for chili-lime grilled chicken.
- Italian seasoning blend.
- Dill and lemon butter – Add this seasoning to the potatoes when you’re serving lamb or seafood.
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Crispy Oven Roasted Potatoes Recipe
Ingredients
- 48 oz baby gold potatoes
- 2 tbsp canola oil or olive oil
- 1 1/2 tsp garlic powder
- salt
- ground black pepper
Finishing butter:
- 3 tbsp unsalted butter melted
- 1 garlic clove
- 1 1/2 tbsp minced fresh parsley
Instructions
Prepare potatoes:
- Clean potatoes first under cold running water. Cut all potatoes in half and if there are abnormally large ones, you can cut them in fours.
- Place cut potatoes in a large bowl and rinse them quickly under cold running water. Don't soak them or rinse them too much because gold potatoes are medium-starch kind of potatoes and if you wash away too much enzymes, it will leave too much glue behind. Your roasted potatoes will be chewy and not soft and fluffy inside.
- Pat potatoes dry with a couple paper towels to get rid of excess moisture and then, toss them in a dry mixing bowl with oil, salt, pepper, and garlic powder.
Roasting potatoes:
- Preheat the oven to 425°F and get a large rimmed baking sheet, preferably darker color for better crisp of potatoes.(Pro Tip: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick. Personally, I hate trying to get roasted potatoes off the foil so I opt for parchment paper.)
- Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. Flip all potatoes cut side down for the first half of cooking time. Pro Tip: Try to leave a little space between the potatoes so the heat circulates better, which will also help with crispier potatoes.
- Roast potatoes for 30-40 minutes, depending on the size of larger potato pieces. Sometimes in the middle of baking, take the baking sheet out of the oven and toss the potatoes.
- To test if roasted potatoes are done: use a a fork to pierce one of the pieces. It should slide easily into the flesh. If there is any resistance, let them cook a bit longer.
- Melt butter in a saucepan over medium-low heat (or in a microwave). Then, add pressed garlic and parsley, and stir to combine.
- Take potatoes out, toss them with melted butter mixture immediately while still hot, and serve right away.
Notes
- Storing roasted potatoes: store leftovers in an air-tight food storage container, in the refrigerator for 3-4 days.
- To reheat: you can reheat roasted potatoes easily in a cooking pan, over medium heat. It’s best to reheat the in a pan or in the air-fryer to preserve get the crisp back. In the air-fryer, reheat them at 360°F for 2-3 minutes, just until heated through.
- Storing uncooked potatoes: Store potatoes in a dry location with good ventilation. The temperature in the storage area should be cool, but not below 50°F. This is because at lower temperatures, the starches will convert to sugar. (It’s not necessarily a bad thing but your potatoes will have a sweet taste to them.)
Nutrition
Can You Freeze Roasted Potatoes?
Technically, you can freeze them for up to 3 months, but I don’t recommend it. This is because they are likely to become soggy during the freezing and thawing processes. Even after reheating, they won’t be crispy, and the texture and consistency will be very different.
More Side Dish Recipes To Try
Originally published on Will Cook For Smiles in October 2020.
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Categories:
Christmas Dinner Recipes, Gluten Free Recipes, Potatoes, Side Dishes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Made these for dinner and they were so good!